Cobb Salad was the invention of restaurateur manager, Bob Cobb, who in 1926 at The Brown Derby restaurant in Los Angeles, California, found a way to use up leftovers. Cobb had been improvising with the salad for years.
8 cups leafy greens - torn into medium size piece
4 hard-boiled eggs - peeled and chopped
6 strips of bacon - fried and chopped
2 tomatoes - seeded - chopped - drained
4 cups diced cooked chicken
2 Avocado - pealed - pitted - diced
2 cups chopped watercress lettuce (stems removed)
2 ripe mangoes, peeled - pitted - diced
4 ounces Roquefort cheese, crumbled
Dice the hard-cooked eggs into 1/2-inch dice. Set aside.
In a large frying pan over medium heat, fry the bacon about 10 minutes or until crisp; transfer to paper towels to drain. When cool, crumble and set aside. The bacon can be baked in the oven - 350°F for 10 minutes.
1/4 cup balsamic vinegar
1/2 cup plain yogurt
11/2 teaspoon Dijon-style mustard
1 clove garlic, minced
1/4 tsp. salt
1/2 teaspoon coarsely-ground black pepper
1/2 cup extra-virgin olive oil
freshly squeezed lemon juice
In a medium size bowl, whisk together the Balsamic vinegar, mustard, garlic, and pepper. Add the yogurt and salt, slowly Whisk in the olive oil until it thickens.
Make a bed of leafy greens on serving plates. Arrange the eggs, bacon tomatoes, chicken, avocados, watercress, and mangoes - in a creative pattern.
Pour a little of the dressing over the salad or serve on the side.
Squeeze lemon juice over top.
Sprinkle 1 ounce crumbled Roquefort cheese over top of each salad.
For the Vegans and Vegetarians - you can substitute bacon with Tofu or Shiitake mushrooms. Be creative and give this Cobb and Mango salad a new twist with beef, pork seafood or game meat. Ether way you twist it--it's all good.
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